Slow-Cooked Broad Bean & Tomato Stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This wonderfully wholesome, cheap and filling stew is a staple of the Egyptian diet, where it’s regularly enjoyed for breakfast topped with hard-boiled eggs. (See Sabich Salad for another way of preparing the eggs.) The Arabic name for this dish is fool mudammas – the word mudammas originates from the Coptic word for “buried” and was probably applied to this dish following the ancient cooking method of burying a covered pot filled with beans and water unde